Kerala Style Mango Pickles | Kadumanga Achar
Wild fermented mango pickles flavored with fenugreek and mustard seeds.
Prep Time 15 minutes mins
Cook Time 2 minutes mins
Rest on counter top 8 hours hrs
Total Time 8 hours hrs 17 minutes mins
Course Side Dish
Cuisine Indian, Kerala
Marinade
- 1 tbsp red chili powder cayenne; adjust according to your heat level
- 1/2 - 3/4 tsp fenugreek roasted and powdered
- 2 tsp vinegar
- salt to taste
Tempering
- 1 tbsp sesame oil
- 1 dried whole red chili; cayenne broken into pieces
- 1 tsp black mustard seeds
- 1/8 tsp asafetida
- 1 sprig curry leaves
Dice the mango.
Roast and powder the fenugreek seeds. Add the seeds to a pan and heat on low until it turns slightly darker and you can smell the aroma. Cool and powder.
Mix the diced mangoes with all the marinade ingredients and leave it on your countertop for 6 to 8 hrs.
After 6 to 8 hrs taste the mangos to see if you need more salt, chili powder, and/or fenugreek.
Heat sesame oil in a pan, when it's hot add mustard seeds, whole red chili, and curry leaves. When you put the curry leaves in be prepared for a lot of spluttering. You can put a lid on right afterward for a few seconds to prevent all the mustard seeds from popping out and to protect yourself from splattering oil.
Now mix in asafetida and turn off the heat.
Add the tempered oil to the bowl of marinating mangoes.
That's it! Now you can enjoy it with rice, idli, dosa or chappati. You can store it at room temperature if you think you'll finish it in a week otherwise I would recommend refrigerating it.
Keyword Mango, Onam, Pickles, Sadhya